Beef Puffery

Directions

Remove phyllo from refrigerator 2 hours before using. Do not remove from package, as it dries out quickly.

Brown sausage in large skillet 10 minutes, breaking up pieces.

Stir in ground round and cook 5 minutes more until meat loses its pink color.

Add onions and garlic; cook until soft.

Tilt skillet and remove all fat (at least ½ cup). Return skillet to heat; stir in parsley, basil, oregano, salt, pepper and tomato paste; cook 5 minutes.

Remove meat mixture to large bowl; cool; place in refrigerator.

Beat egg in medium-size bowl until foamy; stir in ricotta.

Combine chilled cheese mixture and chilled meat. Form into a roll 9 inch long and 2 inch high on foil; refrigerate while preparing phyllo.

Unfold phyllo on wax paper; remove 1 sheet to another piece single sheet with melted butter.

Cover with second sheet of pastry; brush with butter.

Repeat, using 12 sheets of phyllo and brushing each with butter.

Place meat roll along short edge; roll up, jelly roll style, tucking in ends and brushing with butter after each turn.

Place a piece of foil over ends of rolls; secure with toothpicks so filling will not come out.

Place seam-side down on a lightly oiled 15×10 inch jelly roll pan.

Refrigerate until time to bake.